Chocolate Raspberry Cashew Butter Cups
- Prep Time: 1 hour 20 min
- Total Time: 1 hour 20 minutes
- Yield: 12 1x
- Category: Dessert
- Method: No Cook
- Cuisine: American
- Diet: Gluten Free
- Prep Time: 1 hour 20 min
- Total Time: 1 hour 20 minutes
- Yield: 12 1x
- Category: Dessert
- Method: No Cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 16 ounces dark chocolate
- 1 tablespoon coconut oil
- 1/2 cup cashew butter
- 1/2 cup raspberry jam
Method
- Melt the chocolate and coconut oil in the microwave in 30 second increments until completely melted and smooth.
- Fill a regular size muffin tin with paper liners. Use a tablespoon measure to pour a small amount of the melted chocolate (1-2 tablespoons) into the paper cups. Place the muffin tin in the freezer for around 10 minutes or until the bottom chocolate layer has hardened a bit.
- Next, drop a small spoonful of the cashew butter (1-2 teaspoons) into the center of each cup and then a small spoonful of raspberry preserves (1-2 teaspoons) into the center of the cashew butter.
- Top the cashew cups with the remaining chocolate (roughly 1 tablespoon).
- If any cashew butter or raspberry preservers are sticking up, just gently press it down so each cup has a smooth top layer of chocolate. Freeze for one hour or until solid. Store in the freezer.
